Tren de Bife - the first step to becoming a butcher?
How to properly cut the "Tren De Bife" looks like a trick, but it is actually relatively easy. At the beginning, you separate the filet from the bone and then place it on the grill. What else you s...
If there is something that is easy to grill, it is a Morcilla, a blood sausage, the perfect complement to a chorizo. Why it is called a superfood and how to make a delicious bruschetta with it, you...
The Salchicha Parillera is mostly used as a sandwich or tortilla filling. However, it is very popular as a small appetizer at the beginning of an Asado. There, it is typically topped with Provolone...
Entraña is a popular Argentine steak cut from the belly area of the beef. It is known for its juicy and tender texture. Here, this cut, which belongs to the group of so-called Second Cuts, is now q...
Chorizo can be found on every corner in Argentina. It is usually served in the form of a Choripán. Here you will learn what makes Choripán special and why chorizo is so popular: What is a Chorizo?...
If there is one thing that must not be missing at any Argentine Asado, it is the Chinchulin. This piece of meat is the animal's small intestine. Its preparation is demanding: how do I get the intes...